Hot Side Aeration Rumbles on

[biertourist]

At homebrew batch sizes though?

Most certainly. It should be far, far worse under homebrewing conditions vs. mega-commercial brewery conditions.

Oxygenation rate is dependent upon surface area to volume ratios and temperature.  Some typical homebrewing conditions likely introduce massive quantities of oxygen on the hot side.

IMHO, the HSA discussion is in the opposite situation as most of these homebrewer vs. commercial brewer situations- most of the studies that those in the "myth" camp quote are focused on 50bbl or 200 bbl + mega lager breweries that are VERY unlikely to see significant HSA, anyway and then those results are applied to 20L home breweries with VERY different systems- things like constantly recirculated mashes ala RIMS / HERMS- ESPECIALLY if you use a rotating sparge arm or other method of spraying the recirculated wort or sparge water.



I was really hoping we'd see an AHA Research Grant applied to testing HSA at the homebrew scale, but it never happened.


Adam